Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- Pomfret a
- Jiang appropriate amount
- octagonal appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Red-burned mackerel
1
The gills go to the fin, go to the internal organs, cut through the mouths, and dry the surface
2
Onion slices, ginger slices, garlic chops
3
Make red sauce, pour in two spoons of raw, half a spoon of old, one spoon of vinegar, two spoons of sugar
4
When the oil heats up, salt the surface of the oil, and then fish, it's not easy to stick the pot
5
Put it in the pan and don't flip it
6
When you're on both sides, you're going to have to add red sauce, and then you're going to have to add some cool and white, and when the fire breaks, you're going to turn into a fire, and you're going to turn around, and you're going to try to get red sauce on the fish, so you can taste it
7
When both sides taste, the fire gathers juice, red sauce becomes sticky, plated, fragranced